French White Bean Soup

• 2 teaspoons olive oil
• 1 cup finely chopped onion
• 1 cup fennel or 1 cup celery, finely chopped
• 1 cup peeled and diced carrot
• salt and pepper
• 1 (14 ounce) can low-sodium tomatoes, pureed ed with their juice
• 2 1/2 cups low sodium chicken broth
• 1/4 teaspoon dried basil
• 1/4 teaspoon fennel seed, crushed
• 1 (9 ounce) can cannellini, drained and rinsed
• GARLIC PESTO
• 1 garlic clove, minced
• 1 tablespoon fresh basil, minced or 1 teaspoon dried basil, crumbled
• 1 tablespoon minced parsley
• 1 tablespoon grated parmesan cheese
• 1 tablespoon olive oil

1. In a large saucepan, heat the oil over moderate heat.
2. Add the onion, fennel, carrots, salt and pepper. Saute for 5 minutes.
3. Add the tomatoes, stock, basil, and fennel seeds and bring to a boil. Cover, lower the heat, and simmer for 10 minutes.
4. Add the cannellini and simmer 3 minutes longer until heated through.
5. Meanwhile, if using the pesto, combine the garlic, basil, parsley, cheese, and oil in a small bowl and with the back of a spoon, mash the mixture into a paste.
6. Ladle the soup into bowls and garnish each one with a dollop of the pesto.

olive oil, onion, fennel, carrot, salt, tomatoes, chicken broth, basil, fennel, cannellini, garlic, garlic, fresh basil, parsley, parmesan cheese, olive oil

Taken from www.food.com/recipe/french-white-bean-soup-234151 (may not work)